Stir Fry Ramen Noodles (gluten free, plant strong)

This recipe is a great way to get lots of veggies in kids, and it is fast & easy – making it a good weeknight meal – my kids love it!! It is also good cold in a lunchbox the next day too. Sometimes, I do a simpler version with just cabbage and grated carrots and the green onions too.

Lotus Foods Rice Ramen noodles (approx. 1 cake per person) – you could also use zucchini noodles, or rice, or cauliflower rice.

Gluten free teriaki sauce (you can also make your own if you like with tamari, ginger, garlic, a little water or fish sauce, and a natural sweetener like honey or agave, or stevia)

black sesame seeds (optional)

spicy pepper flakes or Sriracha (optional)

Directions:

First do your prep work:

Dice your chicken into bite sized pieces, and salt & pepper it, or stir a little tamari into it to season. You could also season it with some garlic powder and ginger powder.

Slice the cabbage, cut the broccoli into florets, cut the snap peas, bok choy and red pepper into bite sized pieces, grate the carrot and zucchini, chop the baby spinach, and prepare the green onions.

Bring a pot of filtered water to boil in order to cook the noodles

Now you are ready to cook:

Heat your wok on medium high and add 2 tablespoons of avocado oil (I use avocado oil because it is a neutral oil that can be heated to high temperatures without becoming damaged/oxidized).

Add the chicken and cook for about 5 minutes (until lightly browned and no longer pink inside). Stirring occasionally so it does not stick. Take out of the wok and put in a bowl or on a plate to rest while cooking the veggies.

Put the ramen into the boiling water and cook according to directions. Rinse with cold water and set aside until veggies are ready. Do not overcook, you don’t want it to me mushy. Note: sometimes I make this dish without the noodles at all (I know, its not ramen then – but its still yummy!)

Add the veggies to the wok in this order, sprinkling a little bit of tamari (gluten free soy sauce, you could also use coconut aminos for a soy free version) each time you add something:

First the cabbage and broccoli, saute for about 1-2 minutes. Then add in the peppers, snap peas, bok choy – cook for another minute. I like to add a little bit of sesame oil for flavor – you don’t need much, about 1/2 teaspoon. Then add back in the cooked chicken, and the carrots, zucchini, and baby spinach – cook until the spinach is wilted but still dark green, about 1 minute. Add in the green onions in last. Put the cooked ramen noodles into the wok, stir until combined. Stir in some gluten free teriaki sauce to taste.

I like to sprinkle on black sesame seeds and add some spicy pepper or Sriracha to mine.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

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